Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ron on November 16, 2021, 11:28:56 AM
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I bought a couple of old, well reviewed cookbooks from Amazon, used. A Polish one and a German cookbook.
Reading the Sauerbraten recipe it looks like it could be up my ally as well as being different. A challenge even.
Anyone here make it or had it? The book claims the American German restaurants don't do a good job.
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My Mother used to make it, but only very occasionally, as to do it right takes 3 to 4 days.
Hers was wonderful.
Alton Brown's recipe looks very similar to what I remember of Mom's.
https://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe-1944490
The biggest issue is finding the right gingersnaps. Most of the store bought ones are crap. You want ones that are based on old-school recipes with as few ingredients as possible.
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I had it when I was a kid and recall liking it, but my mom didn't make it much since it wasn't a popular dish in the region where my folks came from. I might have to make it as one of my Winter dishes though. =)
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The biggest issue is finding the right gingersnaps. Most of the store bought ones are crap. You want ones that are based on old-school recipes with as few ingredients as possible.
If you can find them, the Stauffer's brand is pretty good.
Brad
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Stauffer's is the bare minimum.
The best option is to find a German shop or a German bakery.
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Stauffer's is the bare minimum.
The best option is to find a German shop or a German bakery.
I think I actually ran across good ginger cookies at Trader Joes, I don't live near one now though.
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I think I actually ran across good ginger cookies at Trader Joes, I don't live near one now though.
Trader Joe's gingersnaps (they call it something like "triple ginger") are good. Cheap ones from Walmart are much better than you'd expect; I use them with brown sugar and mustard to coat baked ham (thank you, Alton Brown)